(My friend Ellen Krafve, web producer at KLTV 7 in Tyler, Texas, suggested that I be the featured cook this Friday (today!) on KLTV’s weekly 5:00p.m. news feature, ” In The Kitchen.” You guys know that it has become a goal of mine to say yes when something challenging presents itself to me, as opposed to shying away from it as I would have done just a few years ago. I said yes! So you guys check out the segment; if you can’t see it live today at 5p.m., you can watch it online on KLTV’s “In The Kitchen” page on their website. 🙂 Here is what I want to share with you guys in that segment:)
When my husband and I lived briefly in Arkadelphia, Arkansas, back in the summer of 1992, we met some really interesting people. There was such a variety of people there, from college administrators to students to maintenance men to farmers and ranchers. One of those people was a man whose name we can’t even recall, but who made an indelible impression on us in a culinary fashion: he shared a recipe with us!
The recipe, actually, was his mother’s recipe. She was an old grandmotherly country woman who made JUST the kind of food I love: old-fashioned, Southern-style, country cooking. The thing we were blessed to sample was the most delicious cookie we’d ever had up to that point: a molasses cookie with butterscotch chips and pecans. Her son brought a batch, fresh from her oven, to share with his co-workers at the university one day, and my husband, the college student who worked part time with him, fell in love with those cookies. He asked his friend if he could possibly get the recipe. A few days later, the proud son showed up with the recipe in his mama’s handwriting. I loved it. I still have that recipe! It’s been 18 years ago now, and I have managed to keep it safe.
Now, we also found that there was an old couple in the country outside of Arkadelphia who sold fresh cow’s milk . Their few cows were milked by hand! We used to drive out to their place and pick up a couple of gallons of it, then I’d go home and make the molasses cookies and serve ice cold milk and warm cookies. Nice. 🙂
“Cookies are made of butter and love.” ~Norwegian Proverb
As you know if you’ve read my posts lately, I treasure old recipes, and I think it’s important to preserve our country’s culinary history by sharing recipes with each other, as this lovely woman from Arkansas did with me. This is one reason I love blogging so much! We can really share with each other this way. I definitely want to share the molasses butterscotch cookies recipe with you, my faithful readers and, I hope, some new friends, as well.
This recipe makes a huge batch of cookies; I counted 50 in my batch today. You may want to make a half-recipe, or make a whole batch and freeze half of the dough for another day. When the children come home from school, pull some out of the freezer, stick them in the oven and make them a wonderful treat! (It’s ok if you have to get your milk at the grocery store; that’s where I get mine, now.) 🙂
Old-Fashioned Molasses-Butterscotch Chip Cookies
3 sticks of butter (don’t panic; remember, this makes a LOT of cookies!)
1 1/2 cups granulated sugar
1 cup molasses
4 1/2 cups plain flour
1 TBS baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 11-oz. package of butterscotch chips
1 or 2 cups of chopped pecans, optional
In a large mixing bowl, combine flour, baking soda, salt, ginger, & cinnamon. Set aside.
Cream butter, sugar, eggs, and molasses in the mixing bowl of an electric mixer until very creamy.
Gradually add flour mixture to the creamed mixture until all of it is in, occasionally stopping to scrape the sides and bottom of mixer bowl. This should take no more than a minute or so.
Add the butterscotch chips and pecans. (her recipe called for two cups of pecans, but I only use one cup, as I have one son who prefers fewer. Feel free even to omit them, if desired.)
Chill dough for about three hours, if your family will allow it.
Roll dough into walnut-sized balls, place on an ungreased cookie sheet, and bake at 375 degrees for about eight minutes. This cookie lends itself well to a range of doneness: if you prefer a softer cookie, eight minutes will likely be just right. Crispy-cookie lovers might want to bake for ten minutes.
Makes about four dozen cookies. Enjoy!
“A balanced diet is a cookie in each hand. ” ~Author Unknown